Browsing by Author "Priya Dangi"

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A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds
(John Wiley and Sons Inc, 2022) Nisha Chaudhary; Priya Dangi; Vandana Chaudhary; Aastha Dewan; Sujata Pandit Sharma; Amrita Poonia; Manoj Kumar
Bioactive compounds are the naturally derived extra-nutritional components with diversified arrangement and functionality, which makes them a promising source for the fabrication of functional foods, nutraceuticals and food additives. Extraction of these compounds by traditional techniques is a cumbersome process, which yields product with compromised quality and poor efficiency besides huge investment in terms of energy and time. This urges an acute need to develop an improved method that ensures the nutritional and organoleptic quality of these bioactive components is better preserved. Instant controlled pressure drop is one such novel and sustainable technique that allows the raw materials to be treated at high pressure and temperature first and latterly followed by an abrupt pressure drop towards a vacuum. The induced thermo-mechanical effects in the sample ensure boost in availability and extractability of high-value bioactive compounds. This technique has found numerous applications in food industry such as a pre-treatment in drying and freezing of food product, enhanced extraction of bioactive compounds and to improve the colour, odour and texture quality of a variety of food products. This review article will emphasise on all these aspects of instant controlled pressure drop technology. © 2022 Institute of Food Science and Technology.
Current and Potential Health Claims of Faba Beans (Vicia Faba, L.) and Its Components
(Springer International Publishing, 2022) Amrita Poonia; Urvashi Vikranta; Nisha Chaudhary; Priya Dangi
Legumes, like medicinal plants, are high-value nutritional products that provide a wide range of health advantages to humans. Legumes are nutrient-dense, especially in terms of proteins and carbohydrates. In terms of medicine, legumes are thought to reduce the occurrence of major diseases such as cancer, heart disease, and neurological diseases. The presence of poly phenols, which have a strong antioxidant activity, could be the explanation for its therapeutic properties. The medicinal legume Vicia faba (Vicia faba L) has a large production scale in about 58 countries. The higher the total dietary fibre content, the better the bowel function and weight management, while the risk of coronary heart disease, type 2-diabetes, and gastrointestinal disorders are reduced. Though it has several nutritious components, it also contains precursors such as gamma-aminobutyric acid (GABA), which has numerous health benefits in humans. GABA is a neurotransmitter that helps to regulate blood pressure, heart rate, pain, and anxiety. The presence of polyphenolic chemicals in faba beans suggests that it could be used as an anti-cancer agent. It contains a lectin that emasculates malignant colon cancer cells by increasing morphological differentiation into gland-like structures. As a result, the progression of colon cancer is halted. V. faba seeds have phenolic antioxidant activity and levo-dihydroxy phenylalanine (L-DOPA). L-Dopa is a key ingredient in medications used to treat Parkinson’s disease. Some of the compounds identified from faba beans, such as chymotrypsin inhibitor, chitinase, Wyerone, and Wyerone epoxide, are proven to be effective antifungal agents. The antioxidant activity of V. faba results in free radical scavenging activity, which aids in the regeneration of pancreatic β-cells and also protects against the cytotoxic streptozotocin action, which is ultimately the key to regulate diabetes mellitus. V. faba’s anti-diabetic and hypolipidemic properties are well reported. Human cytomegalovirus (HCMV) resistance was found in the V. faba plant. HCMV is a pathogen that causes infections in people and astringency in those who are immune deficient, as well as birth abnormalities. Faba beans are good dietary source of polymeric flavonoids which have health beneficial effects like antioxidant, anti-diabetic, anticarcinogenic, and anti-inflammatory activities. They also contribute in promoting vascular health and enhancing serum lipoproteins. Different soaking procedures, germination, cooking, and dry heating can diminish or remove anti-nutritional components (galactosides and phytic acid) in fava beans (Vicia faba, L. major). As a result, nutritional bioavailability is not reduced. The pyrimidine glycosides vicine and convicine are precursors of the aglycones divicine and isouramil, the main factors of favism. Favism is an inherited ailment characterised by hemolytic anaemia in people who have a deficit of the glucose-6-phosphate dehydrogenase (G6PD) enzyme, which is a recessive sex-linked characteristic. G6PD-deficient men can safely consume substantial amounts of low-v-c faba beans. Faba beans feature a high concentration of bioactive conpound with health-promoting properties, making them ideal candidates for the development of functional meals that might be consumed on a daily basis. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.
Faba Bean Proteins: Extraction Methods, Properties and Applications
(Springer International Publishing, 2022) Priya Dangi; Nisha Chaudhary; Anchita Paul; Saranya Prabha; Rajesh Kumar; Amrita Poonia
There is a gradual transition from animal based diet to plant based diet among the consumers owing to the rising ethical concerns regarding the treatment of animals, adverse health effects due to the consumption of diet rich in saturated fat besides proteins and alarming environmental sustainability issues. Realizing the promising health benefits of plant based proteins, Vicia faba, commonly called faba bean can be a propitious origin of pulse proteins for the human diet. Compared to other pulses, faba bean is nutritionally beneficial due to its high protein to carbohydrate ratio and excellent amino acid profile. Among seed storage proteins, approximately 85% by weight are salt-soluble proteins called globulins, prolamines, and glutelins. The presence of anti-nutritional factors such as saponins, glycosides, tannins, alkaloids, phytic acid, and lectins tends to reduce the digestibility of proteins, and/or favour development of certain pathological conditions thereby rendering faba bean protein unavailable. To overcome this, proper utilization of faba bean proteins is done by the extraction of faba bean proteins and converting them into isolates and concentrates. However, functional escalation (in terms of solubility) of faba bean proteins is achieved by employing enzymatic treatment, ultrafiltration, spray drying and freeze-drying. Modified faba bean proteins emerge out in the form of soluble flour/concentrates or isolates. Faba bean isolates are popularizing as sustainable plant protein source among food application and substituting the traditional ingredients in various foods such as pastas, crackers, mayonnaise, sausages, and meatball analogues. Hence, this chapter reviews the faba bean protein, its classification, extraction methods, characterization (physical and structural properties), modification and applications. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.